📝 About This Recipe
Elevate your morning table with this vibrant symphony of earth-grown treasures, roasted until their natural sugars caramelize into a golden crust. This rustic dish combines the hearty crunch of parsnips and carrots with the buttery softness of Yukon Gold potatoes, all perfumed with fresh rosemary and thyme. It is the ultimate sophisticated alternative to standard hash browns, offering a sophisticated balance of savory and sweet that anchors any brunch spread.
🥗 Ingredients
The Root Base
- 1.5 pounds Yukon Gold potatoes (scrubbed and cut into 1-inch cubes)
- 3 pieces Large carrots (peeled and sliced into 3/4-inch rounds)
- 2 pieces Parsnips (peeled and sliced into 3/4-inch half-moons)
- 1 large Sweet potato (peeled and cut into 1-inch cubes)
- 1 medium Red onion (cut into thick wedges)
Aromatic Herb Oil
- 1/4 cup Extra virgin olive oil (high quality)
- 4 cloves Garlic (smashed and minced)
- 1 tablespoon Fresh rosemary (finely chopped)
- 2 teaspoons Fresh thyme (leaves stripped from stems)
- 1/2 teaspoon Smoked paprika (for a subtle depth)
- 1.5 teaspoons Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Finishing Touches
- 1 tablespoon Balsamic glaze (optional drizzle)
- 2 tablespoons Fresh Italian parsley (chopped for garnish)
- 1 pinch Flaky sea salt (for serving)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place two large rimmed baking sheets inside the oven while it heats; preheating the pans ensures an immediate sear on the vegetables.
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2
Prepare all vegetables, ensuring they are cut into relatively uniform sizes to encourage even cooking. Pat them thoroughly dry with a clean kitchen towel to remove excess moisture.
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3
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, kosher salt, and black pepper until well combined.
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4
Place the potatoes, carrots, parsnips, sweet potato, and red onion wedges into a very large mixing bowl.
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5
Pour the herb oil mixture over the vegetables. Use your hands or large spoons to toss vigorously, ensuring every single piece is thinly and evenly coated.
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6
Carefully remove the hot baking sheets from the oven and lightly grease with a touch of oil or parchment paper.
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7
Spread the vegetables across the two sheets in a single layer. Do not overcrowd the pans; space between the pieces allows them to roast rather than steam.
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8
Slide the sheets into the oven and roast for 20 minutes.
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9
Remove the pans and use a wide spatula to flip and toss the vegetables. Rotate the pans (top rack to bottom rack) to ensure even browning.
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10
Return to the oven for another 15-20 minutes, or until the vegetables are fork-tender and possess deep golden-brown charred edges.
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11
Once finished, remove from the oven and let them rest on the hot pan for 2-3 minutes to crisp up further.
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12
Transfer to a warm serving platter. Drizzle with the optional balsamic glaze and sprinkle with fresh parsley and a pinch of flaky sea salt.
💡 Chef's Tips
For the ultimate crunch, never crowd the pan; use two sheets if necessary so the air can circulate. If you prefer a sweeter profile, add a tablespoon of maple syrup to the herb oil mixture before tossing. Cut the denser roots (carrots and parsnips) slightly smaller than the potatoes to ensure they finish cooking at the same time. Always use fresh herbs over dried for brunch dishes; the brightness of fresh rosemary makes a world of difference. If the vegetables are sticking, wait 60 seconds after removing from the oven; the steam will naturally release them from the pan.
🍽️ Serving Suggestions
Pair with soft-poached eggs so the yolks create a rich sauce for the roasted roots. Serve alongside thick-cut maple glazed bacon or spicy breakfast sausage links. Accompany with a bright Mimosa or a spicy Bloody Mary to cut through the earthy richness. Top with a dollop of Greek yogurt mixed with lemon zest for a refreshing, tangy contrast. Serve as a base for a 'Breakfast Bowl' topped with avocado slices and hot sauce.